Raised Wholemeal Waffles with Blackberry Compote

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• Autumn mornings don't get much better than this.
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  Raised Wholemeal Waffles with Blackberry Compote
• adapted from The First Mess
  Makes 4

For the Waffles:
1 cup warm low fat milk (40 - 43 C)
1 teaspoon dry yeast
1 1/2 tablespoons maple syrup
2 1/2 tablespoons olive oil
1 teaspoon vanilla extract
1/2 cup wholemeal flour
1/2 cup "00" flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
Pinch of salt
2 tablespoons warm water (40 - 43 C)

For the Blackberry Compote:

250g blackberries (fresh or frozen)
Juice and finely grated zest of an orange
Juice and finely grated zest of a lemon
1/3 cup caster sugar
Pinch of salt
A few grinds of black pepper

Make the Blackberry Compote:
Put all the ingredients into a small saucepan and bring to the boil. Reduce the heat to a lively simmer and cook until the blackberries have softened and the liquid becomes syrupy and coats the back of a spoon, about 6 - 8 minutes. Remove from the heat and set aside to cool.

Make the Waffles:

Put the milk, yeast and maple syrup into a medium mixing bowl and set aside for 5 - 10 minutes. 

• Add the olive oil and vanilla to the yeast mixture and stir. Sprinkle both flours, cinnamon, cardamom and salt over the yeast mixture and stir to combine. Add the water and stir once. Cover the bowl with a clean towel and leave in a warm place for an hour.

Cook the waffles in a waffle iron according to manufacturer's instructions. Top warm waffles with blackberry compote, pour yourself a cup of coffee and read the papers.